I have some awesome neighbors who love food almost as much as we do in our house. I'm often handed buckets full of maitake mushrooms that they've spent the day foraging for in the woods. Sometimes it's an armload of ginormous cucumbers, or a grocery bag with tomatoes, bell peppers, jalapeños, habañeros, and zucchini all tumbled in and vying for their spot.
For the most part, we've been sliding them into the fire pit or lining them up on the grill. Enjoying them as nature intended. But since we were gifted with such delicious abundance, I've been using the cobs in other ways, as well.
Grilled Corn Salad w/ Honey Lime Dressing
This colorful corn and veggie salad makes the perfect summer grilling side dish!
Prep Time: 5-10 minutes
Cook Time: 15 minutes
Keywords: grill salad side vegetarian dairy-free nut-free soy-free corn onions mint cucumber July 4th Labor Day American summer
Ingredients (serves 6)
- 5 ears fresh corn, in the husk
- juice of 1 lime
- 1/4 cup olive oil
- 2 teaspoons honey
- 1 teaspoon smoked sea salt
- 1/2 teaspoon freshly ground pepper
- 1/2 of a small red onion, finely chopped
- 1 small cucumber, seeded & finely chopped
- 1/2 small red bell pepper, finely chopped
- 1 tablespoon chopped fresh mint
Grill your corn on a hot grill (when the coals have just turned gray or medium-high on a gas grill), in the husks, until husks are charred all over, ~15 minutes. When cool enough to handle, peel back the husks, taking the silk with them. Stand the corn cobs upright on a cutting board and using a sharp knife, cut straight down, slicing the kernels from the cob. Set aside.
Whisk together the lime juice, olive oil, honey, salt, and pepper in a medium bowl until fully combined. Add the corn, onion, cucumber, bell pepper, and mint; toss gently until everything is coated.
Serve immediately, or cover and refrigerate for up to 3 days.
-slightly adapted from The Tailgaters Cookbook by David Joachim.